4. Cook the Chicken:
Cover the slow cooker and cook on low for 4-6 hours, or until the chicken is fully cooked and tender. The internal temperature of the chicken should reach 165°F (75°C).
5. Add Spinach:
About 30 minutes before serving, stir in the fresh spinach. Cover and continue cooking until the spinach wilts and softens.
6. Serve:
Once the chicken is tender and the sauce is creamy, remove the chicken breasts from the slow cooker and shred or serve them whole, depending on your preference.
Spoon the creamy sauce and sun-dried tomatoes over the chicken. Garnish with chopped parsley.
I love to make large quantities of this and use it all summer long.
Paula Deen’s “Not Yo’ Mama’s Banana Pudding
Ham and Broccoli Biscuit Bake
Experience the Soothing Benefits of Mint Tea for Leg and Feet Swelling
Apple pie with addictive potential, every piece melts in your mouth
Aluminum foil: Wrap your cutlery in it and you will see the result
Ravioli with Tomatoes, Asparagus, Garlic, and Herbs
The great trick to make your white shoes look like new again
Savoring Comfort: Slow Cooker Creamy Potato Bacon Soup Recipe
